Shaved Vegetable Salad over Red Quinoa

Chop the tarragon leaves and discard the stems. Halve and juice the lemon. Using a vegetable peeler, peel the carrots, then shave into ribbons, rotating as necessary. Trim, quarter, and core the fennel bulb, then slice as thinly as possible.

Make the shaved vegetable salad: place both the fennel and carrots in a medium bowl and toss with 1 tablespoon olive oil and the lemon juice. Season with salt and pepper.

Candy the pistachios: heat a small non-stick pan over medium heat. Add the pistachios and cook, tossing, for 2-3 minutes, until toasted and fragrant. Add 1 tablespoon water and 1 tablespoon sugar to the pan, swirling continuously, until pistachios are coated with a syrupy glaze. Remove from pan and season with salt. HINT: Watch the pan carefully! Sugar can burn quickly.

Make the tarragon crema: in a small bowl, combine the sour cream, 1 tablespoon red wine vinegar, and tarragon. Season with salt and pepper.